"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most well liked of recent trending foods on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look fantastic. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- {Make ready of Atsuage.
- {Take of leaves Chinese cabbage.
- {Make ready of ★ Japanese leek.
- {Make ready of ★ Garlic.
- {Take of plus 1/4 teaspoon ★ Grated ginger (or tubed ginger).
- {Make ready of Katakuriko slurry.
- {Take of Ingredients for the chili sauce:.
- {Take of Ketchup.
- {Get of and 1/2 tablespoons each Sugar, soy sauce.
- {Prepare of Doubanjiang.
- {Get of Water.
Steps to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic..
- Combine all the ingredients for the chili sauce and set it aside..
- Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch..
- Add the white part of the Chinese cabbage and stir-fry until translucent..
- Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry..
- Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring..
- Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done..
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